Skip to main content
SpringerLink
Log in

Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products

  • Published:
Journal of Surfactants and Detergents

Abstract

There is a growing market for formulating proteins into a wide variety of products including laundry detergents, bath products, shampoos, and skin cleansers. Soy protein isolate (SPI), soy protein hydrolysate A (SPHA) from papainmodified SPI, and hydrolysate B from papain- and proteasemodified SPI were used in blends with three major detergents, sodium dodecyl sulfate (SDS), sodium laureth sulfate (SLS), and disodium lauryl sulfosuccinate (DSLSS). SPHA was used to partially replace these detergents in bath soap, conditioning shampoo, and cream hand cleanser. The effectiveness of SPI, SPHA, or SPHB blends with the three detergents and their influence in prototype products on foaming and emulsifying properties were investigated.

At a blending ratio of 75% detergents and 25% proteins (75∶25), the foaming capacities (FC) were the same as detergents alone without adding proteins (100∶0); at 50∶50 blending ratio, FC values were not significantly reduced for blends with SDS and SLS; and at 25∶75 ratio the FC values were significantly lower, especially for blends with DSLSS. When replacing up to 100% of the major detergents in the skin and hair care products with SPHA, FC values remained almost unchanged except for hand cleanser FC values, which were lower at higher protein content (75 and 100%). In contrast with FC performance, emulsion stability (ES) values for all products increased with increasing soy protein content. Furthermore, FC and ES values for detergents blended with SPHA or SPHB were not significantly different from each other, but these values were always higher than those for detergents blended with SPI. Products in which soy protein or soy protein hydrolysates were used to partially replace detergents not only retained excellent foaming properties but also exhibited enhanced emulsifying properties. These results indicate that modified soy proteins may be used in laundry and cosmetic products to fulfill market demand.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Gallagher, K.F., Hydrolyzed Vegetable Protein: A Formulators' Guide, Part I, Drug Cosmet. Ind. 148 (August):34–38 (1991).

    Google Scholar 

  2. Taglia, A., and G. Secchi, New Protein Ingredients for Skin Detergency: Native Wheat Protein-Surfactant Complexes, Int. J. Cosmet. Sci. 16:235–246 (1994).

    Google Scholar 

  3. Wurdinger, V., hair Care Additives: From the Rainforest to the Test Tube, the Focus Is on Efficacy, Drug Cosmet. Ind. 157:221–228 (1995).

    Google Scholar 

  4. Taglia, A., G. Mazzola, and G. Secchi, Relationships Between Chemical Characteristics and Cosmetic Properties of Protein Hydrolysates, Cosmet. Toiletries 108:56–65 (1993).

    Google Scholar 

  5. Tomita, M., Y. Fukuwatari, T. Kitazawa, M. Nojiri, and S. Kawaura, Milk Protein Hydrolysates and Compositions for Use as Hair and Skin Treating Agent, European Patent Application, 91304353.5 (1991).

  6. McIntyre Group Ltd., A Guide to Formulating Mild Sulfosuccinate Products, McIntyre Group Ltd., University Park, IL, 1995, 15 pp.

    Google Scholar 

  7. ASTM, Standard Test Method of Foaming Properties of Surface-Active Agents, in Annual Book of ASTM Standards 15.04: 108–109, D 3707-89 (1992).

  8. ASTM, Standard Test Method for Stability of Water-in-Oil Emulsions by the Oven Test Method, in Annual Book of ASTM Standards 14.02:530–532, D 3707-89 (1994).

  9. SAS, A SAS User's Guide: Statistics, Version 5 edn., SAS Institute Inc., Cary (1990).

    Google Scholar 

  10. Wingrave, J.A., and T.P. Matson, Are Theoretical Surface Chemistry Measurements Really Practical? J. Am. Oil Chem. Soc. 58:347A-355A (1981).

    CAS  Google Scholar 

  11. Galante D.C., and K.W. Dillan, Heavy-Duty Laundry Detergents, —Ibid. 58:356A-362A (1981).

    CAS  Google Scholar 

  12. Maase, F.W.F.L., and R. Van Tilburg, The Benefit of Detergent Enzymes Under Changing Washing Conditions-—Ibid. 60: 1672–1675 (1983).

    CAS  Google Scholar 

  13. Starace, C.A., Detergent Enzymes—Past, Present and Future, —Ibid. 60:1025–1027 (1983).

    CAS  Google Scholar 

  14. Brooks, G.J., Pseudocollagenous Proteins from Yeast, Drug Cosmet. Ind. 150:42–43 (1992).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Arkansas, 72704, Fayetteville, Arkansas

    Wu Wu & N. S. Hettiarachchy

Authors
  1. Wu Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. N. S. Hettiarachchy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to N. S. Hettiarachchy.

About this article

Cite this article

Wu, W., Hettiarachchy, N.S. Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products. J Surfact Deterg 1, 241–246 (1998). https://doi.org/10.1007/s11743-998-0026-2

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11743-998-0026-2

Key Words

Search

Navigation